ROSEMARY CHICKEN PICCATA

Ingredients:

• 4 boneless and skinless chicken breast halves, butterflied and pounded thin (about 4-5 ounces each)
• 1 cup flour mixed with 1 tsp. kosher salt, ½ tsp. ground black pepper and ½ tsp. paprika
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 large lemon
• 1 heaping tablespoon capers
• 1-cup chicken broth or white wine
• ½ tsp. kosher salt
• ¼ tsp. ground black pepper
• ¼ cup chopped fresh rosemary leaves
• Lemon slices and rosemary sprigs for garnishing

Flatten butterflied chicken breasts (have the butcher cut them for you) with meat mallet.  Dredge in flour mixed with salt, pepper and paprika.  Heat butter and oil in large skillet.  Sauté the chicken breasts, 2 at a time, until golden brown on both sides, about 3-4 minutes per side.  They are not going to be cooked through at this point.  Remove chicken to platter.  In skillet, add garlic.  Sauté for 1 minute, add lemon juice and zest, capers, broth, salt, pepper and rosemary leaves.  Return chicken breasts to skillet, cook on medium heat for 3-4 minutes until sauce thickens slightly and chicken is cooked through.  Serve with lemon slices and rosemary leaves for garnish.  Serves 4.